Asparagus, Kale and Watercress Soup (GF DF V)

Asparagus Kale and Watercress Soup FirstJPG

This asparagus, kale and watercress soup. A gorgeous way to get the greens in and when served with a soft boiled egg it’s scrumptious.

This gives 4 servings

Macros per serving including a large egg:

Calories 230.75, Fat 10.5g, Carbs 21.25g, Fiber 3.5g and Protein 12.5g

Also you can take leftovers in for lunch

Asparagus Kale and Watercress Soup second

Just pop the soup in a jar to reheat at work, keep the shell on your soft boiled egg so you don’t have a smelly workplace and take the shell of when required. ┬áThe yolk will stay runny!

Ingredients:

  • 1 Tbsp Olive Oil
  • 100g Olive Oil
  • 200g Asparagus tips
  • 100g Curly Leaf Kale
  • 100g Watercress
  • 3 Vegetable Stock Pots / Cubes
  • 1.2ml Boiling Water
  • 4 Large Eggs

You will need:

  • Vegetable Chopping Board
  • Sharp Knife
  • Large Saucepan
  • Small Saucepan
  • Measuring Spoons / Scales / Measuring Jug
  • Spatula
  • Liquidiser / Hand Held Blender
  • Chop your onion and garlic

  • Add to your large saucepan with olive oil

    Cook over a medium heat for 5 minutes

  • Tail Asparagus then chop up

  • Peel and dice potato

  • Add asparagus and potato to pan.

    Cook over a medium heat for 5 minutes

  • Make up your stock

    Add to pan and simmer for 10 minutes

  • Add Kale and watercress to pan

    Stir it in and simmer for 5 minutes

  • In small pan add some water

    Bring to boil and add eggs and cook for 4 minutes

    Once cooked remove from water so that you can peel when cool enough to handle

  • Remove soup from heat after its cooked and blitz until smooth

  • Serve and put peeled egg into the soup

    Enjoy

rippingsimply

Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

Latest posts by rippingsimply (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *